Preparation

Transfer cabbage to a large bowl and separate leaves, then toss with kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.

Stir together umeboshi plums, mirin, and rice vinegar in a small bowl.

Rinse cabbage with cold water in a colander and drain.

Firmly squeeze 1 handful cabbage several times to remove excess water and transfer to cleaned bowl. Repeat with remaining cabbage. Stir in umeboshi mixture, then chill, covered, stirring once or twice, at least 1 hour.

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This gets better with time. The first couple of days, it's a little sweet for my taste, but after a week it has good pickle flavor. I might up the umeboshi content a bit next time, as well as add in some shredded shiso leaves.

mmwwah from pomona ca / 04.16.10

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I made this with bok choi instead of Napa cabbage,
and it was absolutely delicious. You need to like
the sour, salty taste of umeboshi, but if you're a
fan, this recipe is a winner!